The Best Creamy Vegan Tomato Soup
Recipe Difficulty: Easy! Once you make your cashew cream (they require an overnight soak, so a bit of planning is needed), the rest comes together quickly.
My Creamy Vegan Tomato Soup Recipe Notes
This classic tomato soup is, with no exaggeration, perfection. Bright tomato flavour that is softened and made super creamy thanks to the addition of cashew cream. (it's only raw cashews and water blended together but let me tell you...life changing stuff that happily replaces dairy cream in most cooking projects) This soup is perfectly balanced and addictive. I like to make vegan grilled cheese sandwiches for dunking and the whole situation is divine. You will never need to search for another recipe, you will never need to buy the canned stuff, because this recipe is too good and simple to justify that. Certain recipes just belong in one's repertoire, one's that are easy, nourishing, and that will impress anyone lucky enough to grace your dinner table.
Cashew Cream Notes
For the cashew cream, I always make 2 cups worth of cashews which fills one of my x large mason jars. It's more than you need for this recipe, but I like to have it on hand. You can heat it with maple and cocoa powder for hot chocolate, reduce it and add garlic and cheese for a creamy pasta sauce, I drizzled it on my overnight oats instead of yogurt, use it in baked goods like scones etc. If you don't want a lot of leftovers you can just make 1 cup worth of cashews and there won't be a lot left.
Can I freeze this soup?
YES! You can definitely pop this soup in the freezer for enjoying at a later date. I can't count the number of times I was ecstatic to pull this out for an easy delicious week night meal. I just thaw it in the microwave enough to loosen it from the container. Then I add it to a pot with just a bit of water. I let it thaw slowly over medium low heat. If you find you have added a bit too much water, you can just let it simmer longer to reduce.
Other ways to enjoy this soup
I often like to mix things up in the kitchen, turning one recipe into something else. It keeps things interesting and is a great skill to have when it comes to preventing any food waste. I ate my tomato soup as is for a couple days, then decided I wanted something different! I made a Lasagna Soup and it was delicious and fun. I used my recipe for Tofu Beef, which I also use in my fajita bowls, which is one of my favourite recipes on my blog.
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